Cherry Grunt

After a long, and unintended hiatus from the blogging world, It feels good to be back with new and inspiring summer recipes!

Weeks ago, during the peak cherry season, O and I made our way up to a close family friends’ home to pick perfectly plump red gems in their garden: Cherries. After watching the Cobbler episode on Good Eats, I wanted to test run this Grunt recipe with our freshly picked cherries.

We used the recipe as a guideline for ratios but made it our own by using heartier and more nutritious ingredients.  Grunt– such a strange, and unappealing name for a wonderful fruity dessert. As Alton Brown explains in the episode, a grunt, is just another cobbler variation.

What can be bad? Stewed fruit, in this case cherries, topped with nutty dumplings. Give it a try, and you won’t be disappointed.


Preheat oven to 400 degrees F. In a large bowl combine w.w flour, almond meal, oat flour, salt, baking powder and baking soda. Once all the dry ingredients are blended, add the yogurt, milk and coconut oil. Mix together until a smooth dumpling batter is formed.Store in the refrigerator while you prep the cherries.

In an 8 in. cast iron skillet add your pitted cherries, sugar, silan (date honey), and water, place over medium heat. Allow the cherries to cook until the mixture thickens and coats the back of a spoon (15-20 min). Take the batter out of the fridge. Using a large spoon (or ice cream scooper) carefully release the dumpling mixture on top of the braised cherries. Distribute evenly. Place skillet in oven and bake for 20-25 min, or until the top begins to brown. Allow the grunt to cool for about 20 min before you dig in.



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